In the realm of Scalloped Potatoes, this recipe is the winner . . . at least in my book.
It’s a Family Favorite. We make these for almost every holiday dinner, and in between.
When I was younger, we would devour these very quickly at the dinner table. If there were any left-overs, we would fight for them! I got smart though . . . I was clever. I tried to watch very closely as Mom put that small bowl into the fridge. My Mind was a GPS system for the exact placement and location of those potatoes. When no one was looking, I would sneak that little bowl to my bedroom. There wasn’t a problem, because I would usually eat them right a way. Once, I hid that small bowl under my bed for safe keeping . . . away from the hands of my brothers! I figured that those creamy potatoes would make a great after school snack. I still remember the day, I reached under my bed for that long awaited snack . . . popped the lid off and YIKES. Potatoes with Cream and cheese need refrigeration!
So . . . if you don’t have a fridge . . . Don’t make these! If you do, then make them immediately.
Sometimes, I brown Chicken breasts and nestle them in between the potatoes. Browned Pork Chops, and thick slices of ham is also very good. Then . . . you have a full meal, that’s simple, easy and delicious.
Today I’m using Red potatoes from last years harvest.
You just need to use good Ol` Idaho potatoes.
Peel 5 to 6 potatoes if you’re making a 9×13 inch pan.
I’m making a slightly smaller dish. The leftovers are really good.
This is one of my favorite kitchen tools. It’s a corn cob cutter!
I use it for all kinds of kitchen stuff.
It slices fingers also . . .
Don’t cut your fries too thick!
Season with salt, pepper and whatever else pleases you.
For a 9×13 pan, use 1 pint – 2 cups of Whipping Cream.
You could also use half and half if you like.
If you are making a 8×9 incher like myself, use 1 1/2 cups.
Now top the potatoes with at least 2 cups of grated cheese.
I’ve used Colby today, but I also like Sharp Cheddar.
A sprinkle of Parmesan is also good.
The Parsley just makes it look pretty!
Cover with foil, that you have sprayed with Pam or some type of Cooking spray.
That way, the cheese won’t stick to the foil.
Place pan in the middle of your oven.
Bake at 400 degrees for about 1 hour, or until potatoes are fork tender.
During the last 20 minutes or so, I lower the rack again, and let the bottom get nice and golden crispy.
REMOVE THE FOIL BEFORE YOU EAT!
Don’t tell anyone where you hide the leftovers!
- 4 to 5 large potatoes cut into thin french fries or enough to fill a 9×13 glass baking dish
- 1 pint whipping cream- 2 cups
- salt and pepper over the potatoes and cream
- 2 tsp. parsley flakes
- 2 cups grated cheddar cheese
- Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle or McDonald’s fries type of thin!)
- Pour all of the cream over the top of the fries.
- Salt and pepper the potatoes very generously.
- Sprinkle at least 2 cups grated Cheddar Cheese over the top.
- Sprinkle Parsley flakes on top of the cheese.
- Spray a bit of cooking spray on the side of the foil that will face the cheese. This assures that the foil won’t stick to the cheese after it melts.
- Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven.
- Place your potatoes in the middle of the oven. Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender.
- During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.
- Remove potatoes from the oven, remove the foil and eat!